1. This already beautiful fruit tart is stunningly swathed in a 14-inch grapevine wreath trimmed with dried pomegranates, pods and artificial berries-all glued in place with hot melt adhesive. Be sure to set the plate holding the tart on a short bowl to raise it slightly above the wreath and to keep it level during serving.
2. Let refrigerated pie crust stand at room temperature according to package directions.

3. Preheat oven to 375º.
4. On a floured surface, roll pie crust from the center to edge, forming a circle about 13 inches in diameter.
5. Ease pastry into 11-inch tart pan with removable bottom.
6. Trim pastry even with the rim of the pan.
7. Place pan on baking sheet.
8. Bake crust 15 minutes or until lightly golden.